Leftover Roast Chicken Soup
Transform leftover roast chicken into a delicious, hearty leftover roast chicken soup using a soup maker. Quick and easy, it’s perfect for a comforting meal any day of the week!
Servings 4
Calories 257kcal
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Equipment
Ingredients
- 300 g Roast Chicken shredded
- 1 Onion peeled and chopped
- 2 Garlic Cloves peeled and chopped
- 2 Carrots peeled and chopped
- 1 Sweet Potato peeled and chopped
- 900 ml Chicken Stock
- 2 teaspoon Thyme
- ½ teaspoon Salt
- ¼ teaspoon Black Pepper
- 2 tablespoon Double Cream
Instructions
- Places the vegetables, leftover chicken, chicken stock, dried thyme, salt and pepper in the soup maker. Set it to 'smooth soup' function and switch on.300 g Roast Chicken, 1 Onion, 2 Garlic Cloves, 2 Carrots, 1 Sweet Potato, 900 ml Chicken Stock, 2 teaspoon Thyme, ½ teaspoon Salt, ¼ teaspoon Black Pepper
- When the soup maker has finished (it took 21 minutes in my Morphy Richards 1.6 L soup maker), open the lid and pour in the cream. Put the lid back on and blend for a few seconds until combined.2 tablespoon Double Cream
- Serve with crusty bread.
Notes
Top Tips:
- Cut the vegetables into similar-sized pieces to ensure the soup is smooth and silky.
- It's important to not exceed the maximum fill line of the soup maker as this can cause the soup to overflow during cooking.
- If your soup maker has a sauté function, use it to cook the vegetables until they are soft. This step releases their natural sweetness, providing a depth of flavour to the soup.
- Don’t forget to season your soup.
Nutritional Information (Approximate)
Calories: 257kcal | Carbohydrates: 28g | Protein: 21g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 1449mg | Potassium: 859mg | Fiber: 3g | Sugar: 9g | Vitamin A: 13286IU | Vitamin C: 8mg | Calcium: 61mg | Iron: 1mg
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